Sauerbraten With Raisin Sauce Recipe

Summary

Servings8Cuisine
Course

Ingredients

 Marinade1 Cup (16 tbs)
 Vinegar1 Cup (16 tbs)
 Water1 Cup (16 tbs)
 Bay leaf1
 Black peppercorns6
 Mustard seeds1⁄2 Teaspoon
 Onion1 Medium, thinly sliced
 Lean beef top roast3 Pound (Bottom Of The Round)
 Vegetable oil2 Tablespoon
 Dry red wine2 Tablespoon
 Raisin sauce2 Tablespoon
 Ginger snaps2 Ounce, crushed
 All purpose flour2 Tablespoon
 Cold water2 Tablespoon (Mixed To Paste)
 Raisins1⁄3 Cup (5.33 tbs)
 Heavy cream/Sour cream1⁄4 Cup (4 tbs)
 Salt To Taste

Nutrition Facts

Serving size

Calories 361 Calories from Fat 109

% Daily Value*

Total Fat 13 g19.8%

Saturated Fat 2.5 g12.4%

Trans Fat 0 g

Cholesterol 34.6 mg11.5%

Sodium 903.9 mg37.7%

Total Carbohydrates 50 g16.7%

Dietary Fiber 4.7 g18.7%

Sugars 11.3 g

Protein 14 g27.3%

Vitamin A 63.1% Vitamin C 15.9%

Calcium 7.5% Iron 12.7%

*Based on a 2000 Calorie diet

Directions

In a large glass bowl combine marinade ingredients.
Add meat, cover, and refrigerate for 3 days.
Turn meat in marinade oc casionally After 3 days remove meat.
Strain and reserve marinade.
Brown meat in oil in a large skillet and place in slow cooker.
Add wine and 1/4 cup of the reserved marinade to the skillet and stir to pick up the browned bits.
Add to meat.
Cover and cook on low 8 to 10 hours.
Pour accumulated juices into a saucepan; skim off fat.
Add crushed ginger snaps, flour water mixture, and raisins.
Bring to a boil, stirring constantly until thickened.
Add cream if you wish.
Add salt to taste.
Serve gravy over hot, sliced beef.
Quantcast